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The Whipped Body Butter Recipe You’ve Been Looking For

Wanna hear a funny story? I knew you would. So about two years ago, I made the most glorious whipped body butter recipe. It would sell out at craft shows and I would have friends coming back for more again and again. It left every skin it touched feeling like – well – butter!

Then one day my second son was hospitalized for a severe case of pneumonia. It flipped my life upside down. In the two weeks of chaos, as we struggled to get him healthy, everything in my life was in disarray. And in the midst of it all many of my spa crafting recipes were lost (Yes, they were only on paper. No, I didn’t have them on my computer. Yes, I cried about it and started saving them on my hard drive.)

Friends would ask for a new batch of the body butter but, alas, it was gone. And I was always worried that if I tried to redo it I wouldn’t get it just right like last time.

Fast forward a year and a half and I was deep cleaning my basement (like deeeeeeep cleaning the basement) and while moving around the furniture I found a crumpled up paper shoved in a dusty corner lodged under my sewing table. It looked pretty shabby so I threw it away. But then the spa crafting angels descended and smacked me over the head and were like “pull that paper out of the garbage!”. I listened. I pulled it out. I opened it. It was my whipped body butter recipe!

Can’t make it now? Pin this image to save this recipe for later!

So without further ado, I present to you, the world’s most kick-butt whipped body butter recipe. Let’s get started!

Start by measuring out your cocoa butter and melting that separately. It has a much higher melting point than any of the other ingredients so it’s much easier to melt it on its own.

Then combine your cocoa butter with the remaining oils and butters. DO NOT add in your fragrance or preservative just yet.

At this point we need to melt the remaining butters and oils. While you can do this in a microwave I don’t recommend it. Instead, grab yourself a double boiler. Don’t have one? Hey me either! Instead, I use this little double boiler doohickey.

It keeps the glass off of the bottom of the pot or pan, thus transforming anything into a double boiler. Pretty cool huh?

Keep it on the stove until 90% of it has melted. Remove it from the heat and stir it until the remaining pieces have been melted. The whole point here is to melt everything without it getting hotter than necessary.

Next, we’re going to put it in the freezer.

Give it a little stir every few minutes. It won’t be in there for long. We want it to cool down just enough so the bowl and oils are no longer hot. A good indicator of when to pull it out of the freezer is by looking at the sides of your bowl. If the remnants of oil on the side have started to solidify, like what you see in the picture below, it’s time to take it out.

It is important that it doesn’t stay in the freezer for too long because when shea butter cools too quickly it will give the butter a gritty texture. And that’s not our thing…

At this point, you will add in your preservative if you choose to use it and your fragrance oil. Then pop it in the fridge. Stay close though. You’ll want to give it a stir every 5-10 minutes to help it cool evenly. Once it has reached a pudding-like consistency (as seen in the GIF below). It’s ready to whip.

Scoop it in your Kitchen Aid and let ‘er rip. You’ll want to whip it for approximately 10 minutes to get it nice and fluffy.

Want to see it fluff up like magic? Check out the 1-minute speed video of what it should look like all whipped up:

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Then scoop it into a mason jar and take pictures to show all of your friends (because you’ll want to keep the body butter all to yourself).

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Comments

That would be a whole new recipe, unfortunately :/ Kokum butter has similar hardness to the cocoa butter and you can substitute grapeseed for the almond oil but I can’t vouch for the consistency with these two substitutions as I have not tested it. I can certainly work on adding some more recipes without these particular oils for you!

If you use a preservative it should not go bad for a long time unless exposed to a lot of moisture. If it does not have a preservative it should not be exposed to ANY moisture (even humidity in the air) to keep it fresh. Plan on it spoiling within a few weeks if you forgo any preservative. And it stays nice and fluffy as long as you keep it out of direct sunlight and heat 🙂

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